MEXICAN POLENTA PIE
Thanks to chili beans and jalapeño pepper cheese, cornmeal mush never tasted so good!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.
- Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.
- Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 195, Carbohydrate 27 g, Cholesterol 50 mg, Fiber 4 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg
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